THE PRODUCTION PROCESS OF TOFU USING RAW MATERIALS TO KEEP QUALITY
Indonesia is a tropical country where many communities work as farmers by using fertile soil. One of them is soybeans, soybeans can be processed into various foods and beverages, such as tofu, tempe and soybean juice. There are various methods of soybeans process, so that the quality is also various. Quality is the totality of facilities and characteristics of products or services that meet the needs, expressed or implied (Loh, 2001: 35). One of the most favorite foods of Indonesian people is tofu.
JFX Susanto S., Baktiono, R Agus, Artaya, I Putu., 2018, Optimization of governance model of post-food harest and distribution in msme centers in 5 subdistricts in sidoarjo regency, Journal of Economics, Business & Accountancy Ventura, Vol. 20, No. 3.
Kastyanto, FT.Widie, 1999, Membuat Tahu. PT Penebar Swadaya. Jakarta
Sarjono, Purbowatiningrum R Dkk. 2006, Profil Kandungan dan Tekstur Tahu Akibat Penambahan Fitat pada Proses Pembuatan Tahu. Jakarta.
Winarno, F.G, Srikandi Fardiaz dan Dedi Fardia, 1980, Pengantar Teknologi Pangan, PT Gramedia, Jakarta
Artaya, I Putu., 2018, Dasar-Dasar Manajemen Operasi dan Produksi, Narotama University Press, Surabaya.
Copyright (c) 2018 IJTI (International Journal Of Transportation And Infrastructure)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.